I love this mojito salmon because of it’s whimsical theme, but even more so for it’s ultra-fresh deliciousness. Rum, lime, mint, garlic in the marinade. The fish picks up that bright sweetness while it grills. The peppers get diced and cooked down with some of the marinade until they’re soft and glossy. Poblanos for sweetness, bell pepper for body, jalapeño for kick. It’s pretty much a warm salsa that you spoon over the fish while everything’s hot. The mint stays green and sharp against all that char and smoke from the grill.
Serve it with rice or good bread, something to soak up the pepper juices. It’s vibrant and a little silly in the best way.
How to Make Mojito Salmon
1) Make the base marinade
In a large bowl, whisk together the rum, coconut cream, garlic, jalapeño, salt, and black pepper.
2) Turn it into a pepper-heavy marinade
Stir in the poblano peppers, bell peppers, zucchini, and red onion. Add the cilantro, mint, lime juice, and olive oil. You want a loose, chunky mixture.
3) Marinate the salmon (and reserve the clean half)
Place the salmon in a shallow dish or zip-top bag. Pour half the marinade over the salmon and turn to coat. Cover and refrigerate at least 2 hours, ideally overnight.
Keep the other half separate (this is what becomes your cooked relish).
4) Grill the salmon
Heat a grill to medium-high (about 400°F / 200°C). Remove salmon from marinade and pat dry. Grill 4–5 minutes per side, until just cooked through. Rest 2 minutes.
5) Cook the reserved marinade into a warm relish
Heat a skillet over medium heat. Add the reserved marinade and cook 5–6 minutes, stirring, until the vegetables soften and the liquid reduces slightly.
6) Serve
Spoon the warm pepper relish over the salmon. Finish with chopped mint and lime wedges.
Recipe Notes
Do not use the marinade that touched raw salmon as a sauce. Reserve half from the start.
Patting the salmon dry reduces sticking and flare-ups.
If the pan relish tightens too much, loosen it with a squeeze of lime.
No grill? Use a grill pan or cast iron and keep the heat at medium-high.
FAQ
Does the rum cook off?
Yes, especially once the reserved mixture is cooked. You’ll get aroma, not a boozy sauce.
Can I skip the rum?
Yes. Replace it with water plus an extra tablespoon of lime juice. It won’t be the same, but it still works.
Mojito Salmon with Vibrant Pepper Salsa
Total Time: 35 mins plus marinating time
Yield: Serves 4
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Description
Based on the cocktail, the mojito salmon is doused in lime juice and sprinkled with a bit of rum and mint. To add a pop of flavor, three different peppers are used to marinate the seafood.
Ingredients
Units
For the Marinade & Pepper Salsa
- 1/3cup (80 ml) dark or gold rum
- 2 tablespoons (30 ml) coconut cream
- 6 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 poblano peppers, seeded and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini or yellow squash, diced
- 1/2 red onion, finely diced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- Juice of 1 lime (or lemon)
- 2 tablespoons olive oil
For the Salmon
- 2 lb (907 g) salmon fillet, cut into 4-inch (10 cm) pieces
To Finish
- 1/3 cup chopped fresh mint leaves
- Extra lime wedges, for serving
Instructions
In a large bowl, whisk together the rum, coconut cream, garlic, jalapeño, salt, and black pepper until smooth.
2. Build the Pepper Mixture
Add the poblano peppers, bell peppers, zucchini, and red onion to the bowl. Stir in the cilantro, mint, lime juice, and olive oil. The mixture should be loose, chunky, and well coated.
3. Marinate the Salmon
Place the salmon pieces in a shallow dish or zip-top bag. Pour half of the marinade over the fish and turn to coat evenly. Reserve the remaining marinade for cooking. Cover and refrigerate for at least 2 hours, or overnight if time allows.
4. Grill the Salmon
Preheat a grill to medium-high heat (about 400°F / 200°C). Remove the salmon from the marinade and pat dry lightly. Grill for 4–5 minutes per side, until lightly charred and just cooked through. Transfer to a platter and let rest briefly.
5. Cook the Pepper Salsa
While the salmon rests, heat a wide skillet over medium heat. Add the reserved vegetable marinade and cook for 5–6 minutes, stirring occasionally, until the vegetables soften and the liquid reduces slightly into a spoonable sauce.
6. Serve
Spoon the warm pepper salsa over the grilled salmon. Finish with chopped mint and an extra squeeze of lime. Serve immediately.
Notes
The vegetable mixture is intentionally cooked, this isn’t meant to be a raw salsa.
Patting the salmon dry before grilling helps prevent flare-ups and sticking.
If you don’t grill, a hot grill pan or cast-iron skillet works well.
- Prep Time: 20 mins
- Cook Time: 15 mins
Category: Main
Method: Pan Frying / Grilling
Cuisine: Latin Inspired
If you liked this you are going to love these favorite salmon recipes:
Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
Broiled Salmon with Balsamic Butter Sauce
Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
Tito’s Vodka-Cured Salmon: A Better Gravlax Recipe
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